Preparation:
In a large bowl, combine fruits and ex- tract; toss to coat. In another bowl, com- bine sugar, tapioca, nutmeg and salt. Add to fruit; stir gently. Let stand for 15 minutes. Line a 9-in. pie plate with bot- tom crust; trim pastry even with edge. Stir lemon juice into fruit mixture; spoon into the crust. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 4000 for 20 minutes. Re- duce heat to 3500; bake 30 minutes longer or until the crust is golden brown and the filling is bubbly. *Editor's Note: Frozen berries and rhubarb may be substituted for fresh; thaw and drain before usin |
